Lentil and garlic muffins

Ingredients for 1 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 can of lentils, 250 g
• 2 tbsp oil
• 250 g Flour Type 405
• 1 tsp thyme
• ½ tsp cumin powder
• 2 tsp vegetable stock, granulated
• ½ tsp salt
• some black pepper
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 80 ml vegetable oil
• 300 g buttermilk
• e.g. grease for the mold or paper baking cups

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Muffins with a difference. Healthy, delicious, and quick to make! Makes 12

Preheat the oven to 180°C. Grease a 12-cup muffin tin or line it with paper baking cups. Peel and finely dice the onions and garlic. Drain the lentils. Heat the oil and cook the onions until translucent. Mix the flour with the garlic, thyme, cumin, broth, salt, pepper, baking powder, and baking soda. Lightly beat the egg, then stir in the oil (80ml), buttermilk, onions, and lentils. Add the flour mixture to the egg mixture, stirring only until the dry ingredients are moistened. Pour the batter into the greased or paper-lined muffin tins. Bake in the middle of the oven until golden brown. Baking time: approximately 25-30 minutes. Let the muffins rest in the baking tray for five minutes, then remove from the tins and serve warm. They also taste delicious cold.